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Crispy Rice Salad with Sesame Ginger Dressing
40 Min.Für 3Nutri-Score B€€
B
40 Min.
40 Min.Crispy Rice Salad with Sesame Ginger Dressing
was Sie brauchen
Zutaten
cooked rice (leftover or cooled)Getreide400 g
soy sauce (or tamari)Vorräte15 ml
chilli oil (or sesame oil)Vorräte10 ml
edamame (boiled, shelled)Obst & Gemüse200 g
coriander (chopped)Obst & Gemüse20 g- mint (chopped)Obst & Gemüse10 g
cucumber (medium, sliced)Obst & Gemüse1 Stück
avocado (ripe, sliced)Obst & Gemüse1 Stück
red onion (sliced thin)Obst & Gemüse60 g
spring onion (stalks, sliced)Obst & Gemüse2 Stücke- hulled tahiniVorräte45 ml
- tamari (or soy sauce)Vorräte30 ml
lime (juiced)Obst & Gemüse1 Stück
maple syrupVorräte22 ml
garlic (clove, minced)Obst & Gemüse1 Stück
ginger (minced)Obst & Gemüse5 g
pro Portion
Nährwerte
356kcal
- Kohlenhydrate
- 39 g
- Eiweiß
- 11 g
- Fett
- 17 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Crisp the rice
- Preheat the oven to 200 °C and spread the rice on a lined baking tray.
- Drizzle with the soy sauce and chilli oil, then toss to coat evenly.
- Bake until golden and crispy, then let cool slightly and break apart.
- Schritt 2
Make the dressing
- Whisk the tahini, tamari, lime juice, maple syrup, garlic and ginger until smooth.
- Schritt 3
Assemble the salad
- Add the edamame, coriander, mint, cucumber, avocado, red onion and spring onion to a bowl.
- Top with the dressing and crispy rice, then toss and enjoy.